Lavender Honey Cupcakes Recipe

Introduction

These Lavender Honey Cupcakes offer a delicate floral flavor paired with the natural sweetness of honey. Perfect for afternoon tea or a special treat, they are light, fragrant, and beautifully moist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/2 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp dried lavender buds
• 1/2 cup milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Step 2: In a small bowl, combine the flour, baking powder, and salt.
3. Step 3: In a larger bowl, cream together the butter and honey until smooth and fluffy.
4. Step 4: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gently heat the milk in a small saucepan over low heat and add the dried lavender buds. Let it steep for 5 minutes, then strain and add the infused milk to the wet ingredients.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Step 9: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a stronger lavender flavor, increase the dried lavender buds to 3 tablespoons, but be careful not to overpower the honey.
• Use whole milk or a milk alternative like almond milk for a different taste and texture.
• Add a light honey glaze on top for extra sweetness and shine.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but bring them to room temperature before serving for the best flavor. To refresh, warm them slightly in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried lavender buds as fresh lavender can be too strong and might add an herbal bitterness. If using fresh, reduce the amount and use sparingly.

Can I substitute honey with sugar?

You can substitute honey with granulated sugar, but it may change the texture and moisture level. If doing so, consider adding a bit more liquid to keep the cupcakes moist.

Lavender Honey Cupcakes Recipe

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★★★★★

4.6 from 104 reviews

Delight in these fragrant Lavender Honey Cupcakes, featuring the subtle floral notes of lavender infused into creamy honey-sweetened batter. Perfectly moist with a hint of vanilla, these cupcakes offer a unique twist on a classic treat, ideal for afternoon tea or special occasions.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/4 cup unsalted butter, softened
• 1/2 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 tbsp dried lavender buds

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and facilitate easy removal.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
3. Cream Butter and Honey: In a larger bowl, beat the softened butter and honey together until the mixture is smooth and fluffy, incorporating air for a light texture.
4. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to combine thoroughly, then stir in the vanilla extract for added flavor.
5. Infuse Milk with Lavender: Warm the milk gently over low heat in a small saucepan; add the dried lavender buds and steep for 5 minutes to infuse the delicate floral aroma. Strain to remove the buds and keep the infused milk.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
7. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
8. Bake: Place the cupcake tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean indicating doneness.
9. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring texture sets perfectly.

Notes

• Ensure the butter is softened to room temperature for easy creaming with honey.
• Do not overmix the batter after adding flour to keep cupcakes light and tender.
• Steeping the lavender in milk releases its flavor without overpowering the cupcakes.
• Use dried culinary lavender specifically for baking to avoid a bitter taste.
• These cupcakes pair wonderfully with a light lemon frosting or whipped cream.

Keywords: Lavender Honey Cupcakes, floral cupcakes, honey cupcakes, baked desserts, vanilla cupcakes, tea time treats